Fried Chicken with Leah Chase

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, LEAH CHASE BRINGS A TOUCH OF LOUISIANA TO MY KITCHEN.

LEAH IS THE CHEF AND OWNER OF DOOKY CHASE IN NEW ORLEANS.

LEAH CHASE IS GONNA SHOW US THE BEST WAY TO DO FRIED CHICKEN.

I CAN'T WAIT TO SEE THAT, LEAH.

GOOD, GOOD.

WELL, I HOPE YOU LIKE IT.

WELL, YOU KNOW, FIRST YOU HAVE TO CUT THIS CHICKEN AND WE HAVE A, THIS IS A NICE SIZE CHICKEN HERE.

I LIKE TO WORK WITH A CHICKEN ABOUT 3 TO 3 1/2 POUNDS.

I BELIEVE THAT'S ABOUT WHAT THAT IS, ISN'T IT...?

UH, HUH.

THESE ARE THE GIBLETS IN THE CHICKEN.

AT HOME WE DO MANY THINGS WITH THEM.

WE PUT THE NECKS AND THE GIZZARDS IN OUR GUMBO.

YOU CAN MAKE PATES WITH THE LIVER ...

BREADED CHICKEN LIVERS, SAUTEED CHICKEN LIVERS.

YOU DON'T WASTE A THING.

WE DON'T WASTE ANYTHING, NO.

AND YOU WANNA JUST CUT THIS CHICKEN.

IT'S NOT HARD TO CUT, AND YOU JUST DO IT LIKE SO.

NOW THERE ARE MANY WAYS TO CUTTING THE CHICKEN.

YOU CAN CUT IT LIKE THE WEALTHY CUT IT.

HOW DO THEY DO IT?

WELL, THEY DO IT LIKE THIS, LET ME SHOW YOU.

THEY LEAVE BIG PIECES.

SOME PEOPLE LIKE THIS, THEN WE TAKE IT OFF.

AND THEN YOU CAN LEAVE THIS LIKE THIS.

IF YOU'RE MAKING GUMBO, YOU WANT TO CUT THIS PIECE THEN YOU CAN USE THIS IN YOUR GUMBO.

THAT'S YOUR NECK, ISN'T IT?.

...THEN YOU HAVE THESE PIECES.

NOW, IF YOU HAVE A LOT OF FAMILY, YOU WANT TO DO THIS.

YOU WANT TO GIVE IT MORE WHERE YOU CAN USE THE BACK PART.

SEE, WE LEAVE THIS PART HERE.

UH, HUH.

WHAT'S THAT, PART OF YOUR BACK?

THAT'S PART OF THE BACK.

LOT OF MEAT ON THERE.

YEAH, A LOT OF MEAT.

FINGER FOOD.

AND THEN CUT THIS, THIS WAY, YOU SEE?

YEAH.

SO YOU'LL HAVE MORE PARTS, SEE?

SO YOU CAN DO MANY THINGS.

THAT'S A BREAST THERE?

THAT'S A BREAST, AND YOU CAN CUT THE BREAST IN TWO.

OR IF YOU DON'T HAVE MANY PEOPLE TO FEED YOU CAN LEAVE THE BREAST NICE AND WHOLE.

AND YOU WANT TO JUST SEASON YOUR CHICKEN UP REAL GOOD.

WE PUT SALT AND WHITE PEPPER.

MIX IT TOGETHER SO IT SAVES YOU A LITTLE TIME.

YOU KNOW, ONE SALT, ONE PEPPER.

SO YOU JUST GO, "HEY".

YOU WANT TO JUST SWADDLE IT ALL IN THERE REAL GOOD BECAUSE YOU WANT THE CHICKEN TO BE WELL SEASONED THERE.

YEAH, IT'S GOTTEN ALL THROUGH IT.

UH, HUH.

ALL THROUGH IT.

SO YOU HAVE YOUR CHICKEN THERE AND THEN YOU MAKE YOUR LITTLE... WE CALL IT A LITTLE EGG WASH OR A BATTER.

YOU JUST PUT YOUR EGGS HERE.

IT'S A NICE WAY OF DOING AN EGG, SQUEEZING IT.

THAT'S GOOD.

I JUST SQUEEZE IT OUT OF THERE.

WE CAN DO A DOUBLE.

YOU'VE GOT QUITE A BIT OF CHICKEN THERE.

UH, HUH, WE'VE GOT QUITE A BIT OF CHICKEN SO WE'LL DO DOUBLE THAT RECIPE.

OKAY.

THERE, YOU WANT TO JUST, ♪ HUH, HUH, HUH...♪ JUST BEAT IT UP REAL GOOD.

YUP.

AND THEN YOU JUST WANT TO ADD YOUR... WE USE THIS EVAPORATED MILK.

THIS IS A 12 OUNCE CAN WHICH WOULD BE ONE RECIPE -- SO WE DOUBLING IT, WE USING TWO.

...GOOD.

I'LL GET RID OF THOSE FOR YOU.

BECAUSE WE GONNA FRY A LOT OF CHICKEN TODAY.

WELL, THAT'S GREAT.

A LOT OF CHICKEN TODAY, THERE'S A LOT OF PEOPLE.

NOW, IT'S A LITTLE, THEN WE'RE GONNA ADD A LITTLE WATER.

USUALLY WE WOULD ADD THE SAME AMOUNT OF WATER IN THERE YOU DON'T WANT TO MAKE IT TOO THICK HERE.

THERE YOU GO.

SO WHEN YOU HAVE ALL THAT TOGETHER ALL YOU DO IS TAKE YOUR CHICKEN PARTS, PUT IN.

YOU CAN DO THIS OVERNIGHT IF YOU LIKE OR YOU CAN DO IT A FEW HOURS AHEAD OF TIME IF YOU LIKE AND JUST PUT ALL YOUR CHICKEN PARTS HERE.

YOU HAVE TO WATCH WHAT YOU DO WITH CHICKEN.

YEAH.

IN MY PLACE WE USE SEPARATE BOARDS.

UHM, HUH, THAT MAKES MORE SENSE.

NOWADAYS YOU CAN BUY THE COLORED BOARDS -- AND THE COLOR-CODED BOARDS.

OH, THAT'S A GOOD IDEA.

YEAH.

YOU KNOW, BLUE FOR THE CHICKEN, WHATEVER YOU WISH.

BUT YOU HAVE TO BE VERY CAREFUL WITH CHICKEN.

YOU HAVE TO ALWAYS WASH YOUR BOARD THAT NOTHING ELSE GOES ON THE BOARD BUT THE CHICKEN.

OF COURSE, AFTER YOU GET IT IN THAT 350° HEAT THAT TAKES CARE OF EVERYBODY.

...YEAP.

BUT YOU HAVE TO BE VERY CAREFUL WHEN YOU'RE USING CHICKEN.

WHAT DO YOU HAVE, ABOUT 3 CUPS OF FLOUR THERE?

UH, HUH.

UH, HUH.

NOW, WHAT I LIKE TO DO NOW IS TAKE SOME SEASONED SALT...

THIS HAS, WHAT?

THE GARLIC AND A LITTLE BIT OF EVERYTHING IN IT.

I LIKE TO TAKE THE SEASON, LET'S GIVE IT A LITTLE BIT MORE.

SURE, GIVE IT.

I'LL SPICE IT UP.

...MIGHT AS WELL.

THAT'LL BE GOOD.

AND THEN WE PUT SOME BLACK PEPPER IN HERE.

OH, THAT'S WHERE YOUR BLACK PEPPER COMES IN.

THAT'S WHERE MY BLACK PEPPER COMES IN.

AND YOU JUST COAT IT UP LIKE SO AND THEN YOU WANT TO JUST TAKE YOUR CHICKEN OUT.

TRY TO GO ONE-HAND IN THE WET AND THEN ONE-HAND IN THE DRY THAT'S A GOOD IDEA.

SO YOU DON'T DON'T GET... ...YOU DON'T GET WHAT THOSE CREOLES CALL A "CATA PLACE" ON YOUR HANDS.

WHAT IS THAT?

GOD ONLY KNOWS.

HUH.

A MESS I GUESS?

DO YOU DO THIS JUST BEFORE FRYING?

YEAH, I DON'T LIKE TO GET IT TOO WET.

...TOO THICK.

BECAUSE IF YOU GET IT TOO WET IT'S MAKES THE CHICKEN TOO DARK.

YEAP.

SO LEAVE IT AS DRY AS YOU CAN LEAVE IT.

AND YOU HAVE HERE JUST A HEAVY VEGETABLE OIL.

OF COURSE, IN MY DAY WHEN I CAME UP, YOU KNOW WHAT WE USED?

...LARD.

"LARD."

AND THERE'S NOTHIN' TH AT TASTES BETTER.

...NOTHIN' BETTER.

I SAY THIS TO PEOPLE, "EAT IN MODERATION."

DON'T EAT ALL DAY LONG.

WE DON'T NEED THE POTATO CHIPS ALL DAY LONG.

LET'S SEE HOW THIS GOES?

HEY.

SEE, TH AT'S LOOKIN' GOOD.

SO THAT'S WHAT YOU WANT TO DO?

...NO.

IT'S BUBBLING UP, DO N'T GET TOO CLOSE.

LET'S SEE THIS ONE.

GREAT.

GR EAT.

HOW LONG'S IT GONNA TAKE NOW?

IT'LL TAKE ABOUT 15 , 20 MINUTES FOR THE HEAVY PARTS TO FRY.

...THAT'S ALL.

JUST ABOUT 15, 20 MINUTES.

I DON'T CARE WH ERE YOU'RE FROM OR WHO YOU ARE...

THERE'S NOTHING LIKE A GOOD PIECE OF FRIED CHICKEN.

I THINK YOU'RE ABSOLUTELY RIGHT.

OF COURSE, HOME WE USED TH E OLD BLACK DUTCH OVENS...

THE CAST IRON POTS, NOTHING LIKE CA ST IRON POTS FOR FRYING.

BUT THIS IS A NICE, HEAVY POT -- YOU WANT TO DO IT IN A HEAVY POT.

HOW DO YOU KNOW WHEN THEY'RE READY?

YOU WANT TO TAKE YO UR WINGS OUT FIRST BECAUSE YOU KNOW TH EY WILL COOK FIRST.

UHM, HUH.

THEY WILL KIND OF TEND TO FLOAT TO THE TOP WHEN THEY'RE DONE.

AND I GUESS YOU CAN FEEL IT.

ABOUT HOW, YOU SAID ABOUT 20 MINUTES?

YEAH, WE, IT TAKES AB OUT 20 MINUTES.

YOU WANT TO HAVE WE LL DONE CHICKEN.

YEAH.

IT'S DANGEROUS TO HAVE CHICKEN TH AT'S NOT WELL DONE, YOU KNOW.

YOU WANT TO HAVE WE LL DONE CHICKEN.

YOU WANT TO HAVE IT JUST RIGHT.

AND JUST RIGHT, NICE, GOLDEN BR OWN CHICKEN LIKE WE HAVE HERE.

THAT'S BEAUTIFUL.

WE HAVE THIS NICE FR IED CHICKEN HERE.

WE'RE GONNA JUST AR RANGE IT ON THE PLATE.

AND CHICKEN IS JUST AS GOOD COLD, EVEN TH E NEXT DAY.

IF YOU HAVE LE FTOVER CHICKEN YOU CAN JUST PICK IT OF F THE BONE.

THERE YOU GO.

PUT A LITTLE PARSLEY.

AND YOU CUT IT ALL OFF THE BONE, DICE IT UP AND MAKE A GOOD, COLD FRIED CH ICKEN SALAD.

TOSS IT WITH YOUR GREENS AN D YOUR DRESSING.

IT'S DELICIOUS.

ALWAYS LOOKS PRETTY IF YOU COULD DRESS IT UP A LITTLE BIT.

OH, I THINK SO.

YOU CAN DO A LOT OF THINGS WITH IT.

THAT'S VERY PRETTY.

I THINK I'M GONNA GIVE ME A LITTLE TASTE.

YEAH, A LITTLE TASTE HERE.

UHM, THAT'S NICE, AND THAT'S NOT OVERCOOKED.

NOPE.

...BUT IT'S STILL JUICY.

IT'S STILL JUICY AN D GOOD.

UHM, THAT'S LOVELY.

NOTHING LIKE FR IED CHICKEN.

THERE'S NOTHING LIKE FRIED CHICKEN.

NOW WE'RE GONNA DO SOME REAL SOUTHERN BISCUITS.

LEAH, YOU'VE SAID THAT "BISCUITS WE REN'T REALLY NEW ORLEANS."

NO.

WELL, NEW ORLEANS ISN'T REALLY SOUTHERN AND, AND TO SOME PEOPLE THAT SOUNDS STRANGE -- BUT I GUESS WE'RE JUST A BUNCH OF WEIRDOS ALL ON OUR OWN.

NOPE, IT'S UNIQUE.

AND WE HAVE A MIXTURE OF CULTURES THERE.

WE'RE AS FAR SOUTH AS YOU'RE GONNA GO WITHOUT DUMPING OFF IN THE GULF SOMEPLACE.

BUT WE HAVE A CULTURE OF OUR OWN -- AND THAT CONFUSES SOME PEOPLE.

THEY COME LOOKING FOR ALL THE SOUTHERN THINGS AND IT JUST ISN'T THERE ALL THE TIME.

BUT WE DO SOME BISCUITS FO R BREAKFAST IN THE MORNING AND THAT'S WHAT WE 'RE GONNA DO HERE TODAY.

BUT IN THE SOUTH YOU WOULD HAVE BISCUITS ALL THE TIME -- MAYBE WITH CHICKEN.

SO WE GONNA GET "SOUTHERN" TODAY.

WE'RE GONNA GET SOUTHERN.

WE'RE GONNA GET REAL SOUTHERN TODAY WITH THESE BISCUITS AND OUR CHICKEN.

SO WE JUST LEVEL IT OFF HERE.

IS THAT JUST KIND OF REGULAR ALL-PURPOSE?

THIS IS 2 CUPS OF SELF-RISING FLOUR AND THEN I ALWAYS ADD 2 HEAPING TE ASPOONS OF BAKING POWDER.

IT HAS SOME BAKING POWDER IN IT BUT I LIKE TO ADD A LITTLE BIT MORE.

TO MAKE SURE THEY'RE GONNA DO SOMETHING.

YEAH, JUST TO MAKE SURE TH EY'RE GONNA DO SOMETHING.

AND THEN FOR SOME REASON OR OTHER MY GRANDMOTHER... AND I GUESS SOUTHERN PEOPLE ALWAYS DO THIS TOO... ONE TEASPOON OF SUGAR.

I REMEMBER GRANDMOTHER MA KING, UHM, BUTTER BEANS.

YEAH, THAT'S ABOUT 1 TEASPOON.

YOU KNOW, COOKING BUTTER BEANS AN D SHE'D ALWAYS ADD THE SUGAR.

THIS IS JUST SH ORTENING.

THAT'S 1 CUP OF SHORTENING.

YOU DO 1 CUP OF SHORTENING HERE.

AND YOU JUST WANT TO TANGLE THIS TOGETHER.

AND DID THAT HAVE SALT IN IT, TOO?

YEAH, THE SELF-RISING FLOUR ALWAYS HAS SALT ALREADY IN IT SO YOU DON'T HAVE TO ADD MORE SALT HERE.

AND WE'RE GONNA ADD TH IS LITTLE MILK HERE.

AND YOU JUST WA NT TO GOO IT UP.

NOW THAT'S A KIND OF WET DOUGH ISN'T IT?

WELL, I LIKE IT A LITTLE WET BECAUSE I DON'T LIKE A STIFF, LI KE A PIE CRUST DOUGH.

NO.

I LIKE TO MAKE IT LIKE A NICE BISCUIT DOUGH.

MIX IT ALL UP.

AND THEN YOU WANT TO GET A LI TTLE BIT MORE OF YOUR FLOUR PUT IT ON YOUR BOARD LIKE SO.

THERE YOU GO.

OKAY, AND YOU WANT TO MIX THIS ALL TOGETHER.

WELL, I'M GETTING A NICE LESSON.

AHH, A LESSON IN GOO, BU T THIS IS FUN.

THAT'S NICE AND LIGHT ISN'T IT?

ISN'T IT FLUFFY?

YEAH, IT IS.

NOW YOU CAN USE A ROLLING PIN WITH THIS IF YOU LIKE.

SOME PEOPLE LIKE TO ROLL, I DON'T.

I JUST PAT IT OUT, SEE?

YOU DON'T HANDLE IT TOO MUCH.

AND THEN YOUR BISCUITS AR E JUST LIGHT AND FLUFFY.

AND THEN YOU WANT TO JUST CUT.

IT DOESN'T TAKE MUCH.

MY MOTHER USED TO MAKE THEM IN THE MORNING AND YOU KNOW, YOU HAVE AL L THESE SAYINGS ABOUT... "OH, KIDS CAN'T GO TO SCHOOL -- "THEY CAN'T LEARN UNLESS THEY HAVE... "GRITS, BACON, EGGS, ORANGE JUICE... AND THE WORKS."

WELL, NO, WE JUST HAD BISCUITS AND JELLY IN THE MORNING AND A CUP OF COCOA, WENT TO SCHOOL... AND YOU HAD BETTER COME HOME WI TH AN "A" OR "100" BACK THEN.

SO I THINK ALL THAT'S HOGWASH.

WELL, THERE'S A LOT OF THAT AROUND.

[ laughter ] YOU CAN LEARN ON A GOOD BISCUIT AND JELLY IN THE MORNING.

YOU DON'T HAVE TO HAVE A FULL BREAKFAST.

WE HAD FULL BREAKFASTS ON SUNDAYS.

OH, WITH EVERYTHING.

OH, GOSH, WI TH EVERYTHING.

WE HAD ALL KINDS OF NICE THINGS THAT ARE DELICACIES TODAY BUT WE HAD 'EM, LIKE BRAISED QUAIL.

UHM, FOR BREAKFAST?

YEAH, BECAUSE WE USED TO KIND OF BANG 'EM OUT THE WOODS... THAT'S WHY WE HAD THEM.

NOW WOULD THESE HAVE TO BE BAKED RIGHT AWAY?

NO, YOU CAN PUT TH EM IN THE FRIDGE.

OH, YOU CAN?

IF YOU WANT TO DO THEM OVERNIGHT PUT THEM IN THE FRIDGE AND THEN TAKE THEM OUT AND LET THEM RISE.

BUT WE'RE GONNA BAKE THESE RIGHT AWAY.

HOW LONG DO THEY TAKE?

OH, IT TAKES ABOUT 15 , 20 MINUTES ON 400°.

"ON 400°."

OKAY, HERE WE GO.

SO WE GONNA PUT THEM RI GHT IN THIS OVEN AND WE HAVE IT ON 400°, AN D WE'LL SIT IT RIGHT HERE.

YOU SET IT RIGHT IN THE MIDDLE LEVEL.

"AND YOU WILL BE BISCUITS WH EN YOU COME OUT."

OKAY, WE'VE GOT SOME BISCUITS.

OKAY.

WE HAVE BISCUITS.

WE HAVE BISCUITS.

BOY, THOSE LOOK NICE.

BISCUITS, UHM, HUH.

AND THEY'RE NICE AND HOT.

THEY'RE GOOD WITH THE CHICKEN.

AND WE CAN HAVE THEM WITH BUTTER OR AS I LIKE THEM, WITH A LITTLE JAM.

AND YOU'RE, "W ITH A LITTLE JAM" EVEN IF YOU'RE GO NNA HAVE CHICKEN?

"EVEN IF YOU'RE GONNA HAVE CHICKEN."

YOU KNOW, IN THE SOUTH WE ALWAYS EAT A LITTLE SWEET ALONG WITH THE CHICKEN.

MY GRANDKIDS LIKE TO PUT SYRUP ON THEM.

OH, THEY DO?

UH, HUM.

I THINK I'LL HAVE A LITTLE TASTE.

THAT LOOKS NICE AND CRUMBLY.

THEY'RE AWFULLY GOOD.

THEY'RE GOOD.

UH, HUH.

THEY'RE JUST LOVELY.

TH ANK YOU, LEAH.

WELL, THANK YOU FOR HAVING ME.

THIS IS FUN.

LEAH CHASE IS NOW GONNA MAKE US THE BEST SWEET POTATO PIE THAT EVER WAS.

ISN'T THAT TRUE?

I'M GONNA GIVE IT A TRY.

WE'LL SEE?

WE CAN DO DIFFERENT THINGS WI TH THIS SWEET POTATO PIE.

THIS IS ONE THING WE'RE GONNA DO... WE'RE GONNA PUT A LITTLE PE CANS IN THE CRUST.

PECANS GROW IN LOUISIANA?

YEAH, LOTS.

WE HAVE THEM IN SEASON, AN D THEY FREEZE VERY WELL.

SO WE FREEZE THEM BECAUSE WE USE PECANS A LOT.

THIS IS JUST PL AIN FLOUR.

1 1/2 CUPS WHITE FLOUR.

IT'S ALL-PURPOSE FLOUR.

AND WE GONNA DO JUST ONE LI TTLE TEASPOON OF SALT.

SO WE WANT TO GIVE IT A LITTLE BIT OF SALT HERE.

MIX IT UP.

AND THEN WE'RE GONNA PUT THE PECANS IN.

THAT WAS ABOUT 1/4 CUP, YOU THINK?

YEAH, ABOUT 1/ 4 CUP OF PECANS.

AND THEN YOU ADD 1/ 2 CUP OF SHORTENING.

1/2 CUP OF SHORTENING, STARTS OUT KIND OF LIKE THE BISCUITS?

YEAH, IT STARTS OUT LI KE A BISCUIT.

BUT IT'S GONNA BE A BIT CRISPIER THAN A BISCUIT DOUGH.

YOU WANT TO MIX IT UP REAL WELL SO YOU GET IT KIND OF LIKE "BEADY" IN HERE.

AND TO THIS, SEE, WE'VE GOT IT ALL MIXED TOGETHER HERE.

I LIKE TO PUT THIS CO LD WATER IN HERE, AN D THIS IS JUST... ...ICE WATER.

ICE WATER, JUST ABOUT A 1/4 CUP OF ICE WATER.

SEE, YOU DON'T WANT TO PUT TOO MUCH WATER.

AND YOU WANNA MAKE IT JU ST LIKE A LITTLE PA STRY DOUGH.

YOU'RE JUST, REALLY JUST SQUEEZING IT?

JUST SQUEEZE IT TO GETHER, UH, HUH.

THEN YOU CAN ADD MORE WATER IF NEEDED.

YEAH, YOU CAN ADD, LET'S AD D A LITTLE BIT MORE HERE.

YOU KNOW, WHEN YOU'RE COOKING, YO U ALWAYS HAVE TO FEEL THINGS.

YOU HAVE TO FEEL THEM.

...YOU CERTAINLY DO.

YOU KNOW, IF YOU SAY, "L EAH SAYS, PUT A 1/4 CUP" AND YOU DON'T SEE IT WORKING RIGHT -- WELL, YOU JUST SAY, "L EAH IS WRONG THIS TIME."

"I'LL DO IT MY WAY."

"I 'M GOING WITH, I' LL DO IT MY WAY."

THAT'S WHAT YO U HAVE TO DO.

WELL, THE MAIN THING IS THAT YOU GET THE IDEA YEAH, YO U GET... THEN YOU KNOW WHAT YOU'RE AFTER.

THAT'S WHAT RECIPES AR E FOR, IDEAS.

YEAH, EXACTLY.

AND THEN YOU TAKE THAT IDEA AND YOU PUT A LITTLE BIT OF YOURSELF IN THERE, SEE?

AND THEN YOU GO WITH IT.

NOW THIS IS MUCH BETTER, SEE?

WE'RE GONNA JUST PUT THIS ON THE SIDE HERE, IF YOU WILL.

I'LL TAKE.

THANK YOU MUCH.

AND THEN I'LL GET ME A NICE, LITTLE PAN HERE.

AND SEE, WE GONNA JU ST PAT THIS OUT.

YOU KNOW, SOMETIMES YOU CAN GIVE THIS JOB TO SOMEBODY ELSE IN YOUR KITCHEN IF SOMEBODY'S JUST SI TTING AROUND IN YO UR KITCHEN... NOT YOU, DEAR.

...NO!

NOT ME.

YES, I'D BE HAPPY TO PAT YOUR PIE.

WE'LL JUST PAT IT OUT THIS WAY AND YOU WANNA GET IT CL EAN UP THE SIDES LIKE SO.

I LIKE THE PECANS.

SOME PEOPLE LIKE TO PUT TH E PECANS IN THE...

IN THE SWEET PO TATO MIXTURE.

AND YOU CAN DO THAT -- I THINK THE PECANS GIVE THE CRUST A LI TTLE BIT MORE...

I DON'T THINK I'VE EVER HAD A CRUST WITH NUTS IN IT.

THIS WILL BE INTERESTING.

AND YOU KNOW WHAT TH E PECANS DO TOO?

THEY GIVE IT A LITTLE BI T MORE FLAKINESS BECAUSE THE PECANS AR E GREASY THEMSELVES.

THAT'S TRUE, YES.

SO YOU JUST GIVE IT A LI TTLE FLUTE ON THE SIDE.

WE CAN PRICK IT A LITTLE BIT WI TH THE FORK ON THE BOTTOM TO KEEP IT FROM RI SING UP, YOU KNOW.

AND WE'LL JUST ST ICK IT IN THE OVEN FOR ABOUT 10 MINUTES -- JUST TO LET IT PA RTIALLY COOK TH E BOTTOM.

WHAT'S THE OVEN AT?

OH, ABOUT 375°, 400°.

OKAY.

RI GHT IN THERE.

CLOSE IT UP.

OKAY.

AND NOW WE GO NNA MAKE OUR FILLING.

AND WE HAVE OUR SWEET PO TATOES RIGHT HERE.

LET'S PULL IT UP HERE SO IT'LL BE EASY TO GET OUT.

I'LL TAKE THIS BOWL.

HE RE ARE THE SWEET POTATOES.

SEE HOW NICE TH EY ARE?

OH, THEY'RE ALL PEELED.

WELL, YOU SEE, YO U CAN DO TWO WAYS.

YOU CAN PUT THEM IN PEELED OR YOU CAN, YOU KNOW, PE EL THEM FIRST.

IT'S EASIER TO HAVE THEM PEELED?

WE HAVE PEELED TH EM FIRST.

AREN'T THEY PRETTY?

UHM, THEY'RE LOVELY.

I THINK THOSE ARE NE W POTATOES, TOO.

IS THERE A DIFFERENCE BETWEEN POTATOES AND SWEET POTATOES AND YAMS?

THAT'S A QUESTION EV ERYBODY ALWAYS ASKS AND I TELL YOU THE TRUTH, I DON'T REALLY KNOW.

YOU DON'T CARE WHICH IT IS, AS LONG AS IT WORKS?

AS LONG AS IT WORKS.

AREN'T THESE PR ETTY THOUGH?

YEAH, THOSE ARE LOVELY.

THAT'S A GOOD, LOVELY, SWEET SMELL.

UH, HUH, THAT'S A GOOD SMELL.

SO WE'RE JUST GONNA MA SH THEM REAL GOOD SO WE DON'T HAVE AN Y LUMPS IN THAT.

THOSE ARE NICE, BIG SWEET POTATOES.

OH, THEY ARE.

THAT MAKES ABOUT WHAT, TWO QUARTS MAYBE?

YEAH, THIS WILL BE AB OUT TWO QUARTS.

THIS WILL FILL TW O PIES EASILY.

IT WOULD?

...UHM, HUH.

SO WE HAVE THAT AL L MIXED IN THERE AND NOW WE'RE GONNA PU T OUR SUGAR.

I THINK ABOUT 1 CUP OF SUGAR.

AND WE NEED A LI TTLE CINNAMON.

THAT'S 1 TEASPOON.

YEAH.

...THAT'S "1 TEASPOON?"

UHM, THAT SMELLS GOOD.

ISN'T THAT NICE, IT 'S PRETTY.

AND THEN YOU WANT TO HAVE A LITTLE NUTMEG.

YOU WANT TO GRATE IT.

YOU COULD BUY THIS AL READY GRATED -- BUT IT'S ALWAYS FU N TO GRATE IT.

I LIKE THIS OLD SCRATCH, SCRATCH.

DON'T YOU LIKE TH E SCRATCH?...

YEAH, GRATED, UH , HUH.

...YES, I DO, TOO.

I WANT TO DO ABOUT A 1/ 4 TEASPOON OF THAT SO IT DOESN'T TA KE TOO MUCH.

I THINK SO, TOO.

AND WE NEED TW O EGGS IN HERE.

I WANT TO WHIP THOSE A LITTLE BI T SO WE CAN PUT THEM IN THERE.

I NEVER DID KNOW IF TH ERE WERE ANY DIFFERENCE IN THE TASTE IN EGGS.

MY MOTHER ALWAYS LIKED TH E BROWN ONES BETTER.

I'VE NEVER NOTICED ANY DIFFERENCE.

UH, MAYBE SHE LIKED TH E BROWN ONES... SHE TOLD US THAT BECAUSE THE BR OWN ONES WERE NOT THE ONES THE PEOPLE WERE GO NNA READILY BUY.

OH.

SO WE HAD TO EAT THEM.

AND THEN YOU JUST TOSS TH AT TOGETHER THAT WAY.

THAT YOU JUST WANT TO WHIP IT UP REAL GOOD.

AND THEN WE CA N'T DO ANYTHING WITHOUT THAT LITTLE CO NDENSED MILK.

SO WE'RE GONNA PUT ABOUT A 1/2 CUP OF THAT IN THERE.

YOU KNOW, I LIKE TO WORK WI TH CONDENSED MILK.

I KNOW YOU LIKE THAT.

YEAH, I LIKE THAT.

NOW WE'RE GONNA MELT A LITTLE BUTTER HERE.

AND THEN WE'RE GONNA PU T IN A LITTLE VANILLA.

WELL, THAT'S ALWAYS NICE.

YEAH, LET'S PUT IN A LITTLE VANILLA.

LET'S PUT IN JUST ABOUT A 1/2 TEASPOON OF VANILLA.

REAL VANILLA, NOT... ...THAT'S REAL VANILLA.

THAT VANILLA, OTHER FLAVORING JUST ISN'T ANY GOOD.

IT ISN'T.

YOU GET A REAL VANILLA HERE.

WELL, THIS BUTTER'S COMING.

THERE YOU ARE.

OKAY.

NOW WE'LL JUST PUT A LITTLE BUTTER.

EVERYTHING'S BETTER WITH BUTTER.

LIFE ISN'T WORTH A DIME WITHOUT A LI TTLE CHOLESTEROL.

WELL, I DON'T CONSIDER IT CHOLESTEROL.

JUST A LITTLE.

OKAY.

TH ERE YOU GO.

NOW WE BETTER CHECK OU R PIE SHELL SO WE CAN GET IN TH ERE WITH THAT.

OOH, THAT LOOKS LOVELY, DOESN'T IT?

IT LOOKS GREAT.

OKAY.

SEE, WE JUST LEAVE TH AT SET A LITTLE BIT.

THAT'S LOVELY, IT HELD PERFECTLY NICELY, TOO.

NOW WE HAVE ALL OF THIS WHIPPED UP AND IF YOU GIVE ME TH E SPOON, TAKE THIS WE'LL GO AND WE'LL JUST FILL THIS CRUST.

I GUESS YOU REALLY DO HAVE ENOUGH FOR TWO PIES.

YEAH, THIS IS EN OUGH FOR TWO.

THAT'S GREAT.

I GUESS THIS IS A SOUTHERN SPECIALITY OF YOURS... YEAH, IT IS.

...SWEET POTATO PIE.

SOUTHERNERS EAT HEAVY, WE DON'T EAT LIGHT.

WE LIKE NICE THINGS AN D WE DON'T...

SO WE HAVE IT RIGHT THERE.

AND THEN YOU PUT A FE W LITTLE PECANS HERE.

OH, THAT'S PRETTY, ISN'T IT?.

AND JUST DRESS IT UP A LITTLE BIT.

ARE THOSE TOASTED PECANS?

NO, THESE ARE JUST PLAIN... THOSE ARE JUST AS THEY COME.

...PLAIN PECANS.

THEY WILL KIND OF COOK OFF IN THE OVEN WHEN THE PIE COOKS.

SO YOU DON'T HAVE TO PRE-TOAST THEM.

THAT'S VERY PRETTY.

THERE YOU GO.

THERE YOU GO.

AND I ALWAYS LIKE TO TAKE A LITTLE BIT OF CINNAMON AND JUST SPRINKLE IT OV ER THE TOP.

OH, NICE.

OKAY, WELL, WE'LL GO IN THE OVEN WITH THIS.

WHAT TEMPERATURE OVEN TO COOK IT?

...WE'LL MAKE IT WE'LL PUT IT ON 375°.

AND YOU PUT IT IN.

LOOK AT THE TEMPERATURE... AND SAY A LITTLE PRAYER...

OKAY.

..."TURN TO SWEET POTATOES."

WELL, WE HAVE A PIE.

LOOK AT THAT.

BEAUTIFUL.

IT SMELLS GOOD, TOO.

IT CERTAINLY DO ES.

IT SMELLS LIKE A PIE.

LET'S SEE HOW IT LOOKS LIKE WITH A LITTLE DOLLOP OF WHIPPED CREAM OVER THE TOP.

YOU KNOW, SOME PEOPLE MAY LIKE THAT.

...UH, HUH.

TH AT'S NICE.

THAT'S PRETTY?

.. .YEAH.

YOU ALWAYS WANT IT TO LOOK GOOD.

YEAH.

THIS IS THE ULTIMATE TEST.

IT IS EVERYBODY'S FAVORITE PI E IF THEY'VE EVER HAD ANY.

VOILA.

VOILA.

IF YOU WANT TO BE REAL NICE PUT A LITTLE DAB ON TOP.

THAT'S BEAUTIFUL.

UHM!

GOOD?

THAT IS A NICE CRUST.

UHM, THAT'S DELICIOUS!

LEAH, THIS HAS BE EN SUCH FUN.

THANK YA.

I'VE LEARNED SO MUCH FROM YOU.

THERE'S THREE GREAT THINGS; CHICKEN, AND PIE, AND BISCUITS... ...BISCUITS.

GOOD.

YOU'RE A DEAR TO COME.

THANK YOU.

I THINK EVERYONE'S GO NNA LOVE THIS SHOW.

THANK YOU FOR HAVING ME.

LOVE IT.

THANK YOU SO MUCH.

SOMETIMES I WISH I COULD JUST DO MY OWN THING IN MY KITCHEN.

I ALWAYS FEEL THAT I COULD BE BETTER IF I JUST COULD DO THAT BUT THAT ISN'T THE WAY THE WORLD TURNS.

IF YOU GET UP THIS HIGH THAN IT'S YOUR DUTY TO KIND OF BRING SOMEBODY ELSE UP ALONG SO YOU HAVE TO ALWAYS WORK IN THE COMMUNITY.

YOU CANNOT LIVE WITHOUT THAT COMMUNITY WORK AND I ENJOY IT ANYWAY.

BON APPETIT.